Vanilla Cake with Chocolate Icing and Raspberry Jam

Kelly, of the Spunky Coconut, caught my eye with this delicious and unusual cake. As unusual the ingredients, I've been on a coconut fix lately, so I figured I'd give it a try. Plus, I had everything I needed in my pantry, with a few modifications, so I had no excuse not to eat cake. My little sister was scared of the addition of beans and sniffed the cake from start to finish complaining of its "bean smell". However, when the cake was frosted and ready to go, she couldn't keep her hands off the cake platter. This cake was light and moist, with a mild coconut flavor.Vanilla Cake
1 can cannellini beans, drained

6 eggs

4 packets truvia

1/3 cup honey
2 tsp vanilla extract

Put all ingredients in a food processor and puree well.

Then mix the following ingredients into the wet mix and puree:

1/3 cup coconut flour, sifted

1.5 tsp baking soda

1.5 tsp baking powder

Pour into a 8.5" springform pan, lined with parchment paper on the bottom, and greased all around.

Bake at 325 degrees for about 30 minutes.
Allow cake to cool.
Optional (but highly recommended): Cut cake in half and spread the bottom layer with raspberry jam. Place 2nd layer on top and frost the cake.

Icing
3/4-1 cup dark chocolate chips
3/4 cup lite coconut milk
Melt chocolate and milk over a double boiler, or heat in the microwave, mixing until melted. Put in the fridge until frosting consistency and frost the cake.